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In advance, prepare base board. Use pan as a guide, position on cake board, trace around board with pencil. Cut shape and cover with Fanci-Foil Wrap.
Bake and cool cake.
Tint 48 oz. of fondant light rose, roll out 1/8 in. thick. Tint 12 oz. of the remaining fondant dark pink, set aside. Cover cake with light rose fondant.
Roll out the remaining fondant 1/8 in. thick. Cut one strip, 12 1/2 long x 2 1/4 wide. Punch both long sides using Lace Border Cutting Inset. Also, cut one strip, 9 in. long x 2 1/4 in. wide. Punch both long sides Lace Border Cutting Insert.
Roll out dark pink fondant, 1/8 in. thick. Cut six strips, 4 in. long x 1 1/2 in. wide strips. Punch each strip using the Flower Chains Border Cutting Insert.
Cut 9 in. long white fondant strip in half.
Attach the 12 1/2 in. long white strip to the tops of the cake in a vertical shape using brush and piping gel. Use cross as a guide.
Attach the two white fondant strips (4 1/2 in. long) to the sides of vertical strips following cross as guide.
Attach the dark pink flower chains on top of white strips with brush and piping gel.
Roll out the remaining white fondant 1/8 in. thick. Cut one strip, 18 in. long x 7/8 in. wide. Cut two strips, 12 in. long x 7/8 in. wide. Cut one strip , 10 in. long x 7/8 in. wide x strip.
Use Lace Bordering Cutting Insert to cut one side of each strip. Attach strips to bottom border of cake with brush and piping gel.
Roll out remaining white fondant 1/8 in. thick and cut circle from large Layered Circle Cutting Insert. Attach circle to center of cross with brush and piping gel.
Roll out remaining white fondant 1/8 in. thick. Use the Flower Chain Border Cutting Insert to cut out 17 small dots. Attach one white dot to the center of each dark pink flowers with brush and piping gel.
Use a dry brush to apply white Pearl Dust to the white fondant.
Bring out the color of your Sugar Sheets! flowers with a few brushstrokes of Wilton Pearl Dust or Color Dust. Use a contrasting shade to highlight the flower center or on petal edges.